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November 1998 Issue
Salads Supreme
by Philip R. Gantt
Table of Contents | Single-page view

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Pasta Salad

I first discovered this salad at a barbeque potluck. It was a big hit, especially with me! I sometimes make this for a quick dinner or side dish. It keeps well in the fridge if covered, and can be used over several days, if it lasts that long.
  • 1 package (12 oz.) spiral colored noodles (vegetable pasta), cooked according to package directions
  • 1 can olives, sliced
  • 1 cucumber, peeled and sliced
  • 1 bunch radishes, sliced
  • 1 bunch parsley, finely chopped
  • Juice from one lemon
  • ¼ cup virgin olive oil
  • ¼ lb. crumbled feta cheese
  • 3 cloves garlic, crushed and finely chopped
  • Salt and pepper to taste
Soak crushed and chopped garlic in the olive oil for 2 or 3 hours prior to preparing salad. While the pasta is cooking, slice the vegetables and chop the parsley. Toss the cooked noodles with the vegetables and then add the olive oil. Add lemon juice and continue to toss. Add the crumbled Feta cheese, salt and pepper and toss again until well blended. Refrigerate for 30 minutes before serving.
  • Yields: 10 servings
  • Preparation Time: 25 minutes
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